- 1 cup sliced almonds with skins
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 teaspoons finely grated fresh lemon zest
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 2 large egg yolks
- 1 teaspoon vanilla
- 2 teaspoons fresh lemon juice
- 1/3 cup dried blueberries
- 1/2 cup blueberry preserves
- Special equipment: a nonstick mini-muffin pan with 24 (1/8-cup) cups (or 2 pans with 12 cups each)
- Put oven rack in middle position and preheat oven to 375°F.
- Toast almonds in 1 layer in a shallow baking pan, stirring once, until golden, 3 to 5 minutes. Cool completely in pan on a rack. Leave oven on.
- Pulse flour, sugars, 1 teaspoon zest, cinnamon, and salt in a food processor until combined, then add butter and pulse until mixture resembles a coarse meal. Add yolks and vanilla and process until mixture begins to come together in clumps.
- Transfer 1 1/3 cups packed dough to a bowl and stir in almonds (some almonds will break) for almond crumble topping. Gather remaining dough into a ball.
- Generously butter bottoms, sides, and top of muffin pan. Press 1 tablespoon dough into bottom and up side of each muffin cup. Chill until dough is firm, about 15 minutes.
- Stir remaining teaspoon zest, lemon juice (2 teaspoons), and dried blueberries into preserves in a small bowl. Spoon a rounded 1/2 teaspoon preserves mixture onto dough in each muffin cup. Crumble 1 rounded teaspoon almond topping evenly into each cup.
- Bake until topping is deep golden brown and filling is bubbling, about 20 to 25 minutes. Cool completely in muffin pan on a rack. Loosen edges of crumbles carefully with a small offset spatula or sharp knife, then carefully remove from pan.